CALIFORNIA GROWN
California's soil is a foundation for the most vibrant produce under the sun. Among these treasures, California-grown carrots stand out for their sweetness, crunch, and versatility. This humble root vegetable should have earned its permanent spot in your crisper drawer by now, maybe this recipe will convince you to start stocking carrots on a regular basis.
Can you eat the entire carrot? Yes, you absolutely can! From the leafy greens to the root vegetable itself, carrots are 100% edible, delicious, and good for you.
Carrot tops are not only edible but are packed with nutrients and flavor. In a world where we're becoming increasingly aware of our environmental impact and the importance of minimizing waste, utilizing the entire carrot, including its leafy greens, is a culinary practice we can get behind!
Carrot tops can be enjoyed raw and are a fantastic way to add texture and a nutritional punch to salads. Their bitter taste is easily balanced with other ingredients, like fresh herbs, spices, and other vegetables like roasted peppers.
For perfectly roasted carrots with a tender inside and a slightly caramelized exterior, aim for about 20-25 minutes in an oven preheated to 425°F (220°C). The high heat ensures a deliciously sweet and savory flavor that's hard to resist.
While olive oil, salt, and pepper are classics for a reason, roasted carrots also pair wonderfully with other flavors. Spices like cumin, coriander, and garlic also complement the natural sweetness of carrots and unlock all new flavor profiles for you to experience.
Yes, roasted carrots are a fantastic make-ahead option for meal prep or entertaining. Roast them beforehand and give them a quick reheat in the oven before serving. They're just as delicious the second time around!
Honestly, we can't think of a lot of circumstances where roasted carrots wouldn't be a great side dish all on their own. Heck, we've been known to just eat an entire sheet pan of them for dinner ourselves. But, if you want to really take our roasted carrots to the next level, we suggest serving them with the Green Harrisa sauce that is made with fresh carrot tops and whipped feta below.
Traditional green harissa differs from red harissa in its base ingredients. Red harissa relies on dried red chilies for its vibrant color and heat, green harissa uses fresh green herbs like cilantro and parsley for a more herbaceous and slightly less spicy profile. The green version is also known for its versatility and freshness, making it a perfect companion for lots of dishes.
What's unique about our CA GROWN green harissa recipe is the inclusion of carrot tops. They add a unique, slightly bitter flavor to the sauce and help us embrace a no-waste cooking approach. Adding carrot tops alongside the roasted poblanos, fresh cilantro, and parsley creates a sauce that is both flavorful and sustainable. This recipe offers a creative way to use every part of the carrot in cooking.
Swipe Up To Get The Recipe!
To help consumers recognize California's role in food production and to connect them with the farmers, ranchers, and farmworkers that grow over 400 specialty crops in the Golden State. And Since California produces over 50% of the nation's produce, we have lots of stories to tell.